FDSC40620

Indicative Module Description

This module is an undergraduate course designed for stage 4 BSc Food Science students that have passed FSDC30160 and FDSC 40630. The module will focus on food packaging covering aspects of functionality, material science and sustainability from a food science perspective. The students will be posed with a problem related to the package of different food products and through the steps of “design thinking” they will have to “prototype” a packaging solution. During the module the students will familiarize themselves with the “design thinking methods” which includes multiple steps of observation, questioning, data collection and analysis to refine and redefine the problem and come up with feasible solutions to solve food packaging issues. The student will learn how to iterate and improve their ideas to meet the hidden needs and desires of the customer while applying key scientific knowledge related to food packaging.

This module will help the students to develop key competencies that are core for their development as food scientist and future professionals, including identification of customer “wants and needs” related to food packaging as well as empathic approaches to come up with solutions as defined by “design thinking”. The students will also develop the ability to analyse problems from multiple, non-familiar or unconventional perspectives as well as applying the scientific knowledge of the food packaging discipline to solve the identified issues.

This module will take an interactive approach to develop students observational and analytical skills using project based learning. Students will demonstrate observational empathic skills, produce insights extracted from empathy exercises, produce needs analyses and demonstrate successful application of needs to a design or redesign of a food related product. Students will have an opportunity to develop critical thinking and problem-solving skills through project-led problem based learning group project. The group work skills will ensure students begin to practice skills that will allow them work effectively with others, in a professional manner in an environment of mutual respect, provide leadership, deal with conflict, use library resources effectively and screen appropriate online resources and manage time effectively.



Inclusivity statement

The School of Agriculture and Food Science and the section of Food and Nutrition strive to create a community that nurtures the talents of everyone regardless of socioeconomic status, disability, race, religion, culture, gender or sexual orientation. Our modules and learning environment are designed inclusively, so that they can be accessed, understood and used to the greatest extent possible, removing all barriers to learning. Students are provided with equal opportunities to access, participate and succeed, regardless of background, personal circumstances, age or disability. Students are encouraged to approach staff to discuss their learning needs and any information disclosed will be treated with confidentiality and respect.